Posts Tagged 'Swiss cheese'

Reuben Sandwiches

Reuben Sandwiches

Piled high with corned beef, tangy sauerkraut, and creamy Thousand Island dressing, this warm sandwich is just as tasty at home as at your local deli.

In fact, it may be even better!

This Thousand Island dressing comes from the kitchen of my friend Alison’s grandmother. It is hands down the best Thousand Island dressing I have ever had. You can’t even compare it to the bottled versions you find at the grocery.  I guarantee its worth the few extra minutes to make your own.

Enjoy!

Reuben Sandwiches

For the Thousand Island dressing:
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon Worcestershire sauce
2 tablespoons chili sauce
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper
Dash of hot sauce (optional)

For the sandwiches:
8 slices rye bread
8 teaspoons unsalted butter
3/4 pound thinly sliced cooked corned beef
4 slices Swiss cheese
1 cup refrigerated sauerkraut, drained

To make the dressing: In a small bowl whisk together the mayonnaise, relish, Worcestershire sauce, chili sauce, and lemon juice until well combined. Season with salt and pepper to taste. Season with the hot sauce, if desired. Cover and refrigerate until ready to use.

To assemble the sandwiches: Evenly butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, spread 1 tablespoon of the Thousand Island dressing. Layer each sandwich with 1/4 of the corned beef, 1/4 cup of the sauerkraut, and 1 slice of the Swiss cheese. Top each sandwich with 1 of the remaining slices of bread, buttered side up.

Preheat a griddle (or a large skillet) over medium heat. Place the sandwiches on the warm griddle and cook until the bottom is golden brown, about 4 minutes. Using a flat spatula, carefully turn the sandwiches over. Cook until the second side is golden brown, about 4 minutes. Serve hot, with a side of extra Thousand Island dressing if desired.

Serves 4.

Cooking Tip: Cook the sandwiches slowly in order to allow the cheese to melt without burning the bread. If the outside is browning too quickly, reduce the heat, cover, and cook slowly until the cheese melts.

Do-Ahead: The Thousand Island dressing will last up to 4 days covered and refrigerated.

From Simply Suppers by Jennifer Chandler

Photo by the talented Natalie Root.

Advertisements

Chicken Cordon Bleu

I always tell people …  even though I’m a Cordon Bleu  trained chef, I am a mom first.  I deal with the same challenges of trying to put a delicious, home-cooked dinner on the table after a long day at work or an afternoon of driving the kids around.

I wrote my cookbook Simply Suppers to make dinner time easier. I wanted to show people that preparing a homemade meal doesn’t have to be stressful.

This cheesy stuffed chicken breast sounds and looks fancy, but in reality, it’s a cinch to make at home. And best of all, it is a tasty dish that my whole family enjoys.

This is the basic cooking technique for stuffing a chicken breast.  Experiment with some of your favorite ingredients. For an Italian twist, I like to substitute prosciutto, spinach, and mozzarella.   Spicy Pepper Jack cheese adds a fun kick to this dish.  For an even crunchier (and more savory) coating, try substituting crushed French’s French Fried Onions for the bread crumbs.

Whether following the recipe as listed below or making your own variation, this simple dish will be sure to make the folks at your dinner table think you are a Cordon Bleu trained chef!

Chicken Cordon Bleu
From Simply Suppers by Jennifer Chandler

2 tablespoons olive oil, plus extra to grease the pan
1 cup Italian-style bread crumbs
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
8 thin slices Swiss cheese
4 thin slices baked ham

Preheat the oven to 350 degrees. Lightly grease the bottom of a baking dish with olive oil. Place the bread crumbs in a shallow bowl and set aside.

Rinse the chicken and pat dry with paper towels. Place the chicken in between 2 pieces of wax paper or plastic wrap and, using a meat mallet or rolling pin, pound to 1/4-inch thickness. Generously season both sides of the chicken breasts with salt and pepper. On each breast, layer 2 slices of cheese and 1 slice of ham. Tightly roll up each breast and secure with a toothpick. Drizzle the breasts lightly with olive oil and roll them in the bread crumbs to lightly, but evenly, coat. Place the chicken, seam side down, into the prepared baking dish and transfer to the oven. Bake until browned and cooked through, about 30 minutes. To serve, remove the toothpicks and slice crosswise. Serve hot.

Serves 4.

Do Ahead: The chicken can be prepped the night before, tightly wrapped in plastic wrap, and refrigerated. This dish also freezes well; thaw before baking.

Freezes well.

Cuban Sandwich

In the early 1900s, the Cuban sandwich (known as “a sandwich Mixto” in Cuba) became a popular lunch food for workers in both the cigar factories and sugar mills of Cuba. When Cuban immigrants came to South Florida, they brought their favorite sandwich with them. To this day, these tasty, toasted sandwiches have remained the favorite snack of Tampa and Miami.

But you don’t have to head to Miami to enjoy this Cuban favorite. It’s easy to make this popular pressed sandwich at home.

Enjoy!

Cuban Sandwich

1 1-pound loaf of ciabatta bread, ends trimmed and cut into 4 pieces
4 tablespoons prepared yellow mustard
4 teaspoons unsalted butter
8 slices Swiss cheese
1/2 pound thinly sliced baked ham
8 ounces roast pork, sliced
1/2 cup sliced dill pickles

Cut the bread in half lengthwise and place on a work surface. To assemble the sandwiches, evenly spread the insides of each sandwich with 1 tablespoon of the mustard and lightly butter the outside of each sandwich with 1 teaspoon of the butter. Inside each sandwich, layer 2 slices of the cheese, 1/4 of the ham, 1/4 of the pork, and 1/4 of the pickles. Close the sandwiches. 

Heat your panini maker or sandwich press to medium-high. Place the sandwiches inside, press down, and grill until the cheese is melted and the bread is toasted, about 8 minutes. Serve warm.

Serves 4.

Cooking Tip: If you don’t have a panini press, you can cook the sandwiches on a griddle or skillet. To create the “pressed” sandwich, place a heavy skillet on top of the sandwich and press down as it cooks.

Variation: Ciabatta bread is an Italian white sandwich bread. If you can’t find it at the bakery, use crusty sandwich rolls instead.


Jennifer Chandler

Search Recipes by Category

Learn more with the Simply Grilling cookbook

Learn more with the Simply Salads cookbook

Follow me!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 156 other followers

Twitter Updates

Advertisements